Lay lamb chops in a glass dish and cover with fresh rosemary, garlic, black pepper and olive oil. Cover and refrigerate 24 hours, turning once. Allow to come to room temperature before grilling over a hot, smoky wood fire until just medium rare. Transfer to a cutting board and allow to stand 5 minutes before serving (they will continue to cook a little). Lightly oil tomatoes and grill until the first split appears.

To prepare wild rice, soak dried crimini mushrooms in hot chicken or vegetable stock for 30 minutes. Transfer mushrooms to a side dish to drain and use the soaking liquid to cook the rice until just tender, about 45-60 minutes. Melt butter over medium-high heat until shimmering, then sauté until golden brown. Stir into rice and serve hot.